Translated by, Samira Hasanzadeh
Shirin Ghormeh or Sweet Ghormeh is a traditional dish in Gilan Province.
Stewing meat, 500 g
Dried apricots, 250 g
Onion, finely chopped, 1 no
Salt, pepper and turmeric for seasoning
Oil for frying
Saffron, a pinch, if desired
Put Stewing meat in a pot filled with 3 cups of water. Bring to a boil and remove the white bubbles from the meat. Cook on the low heat for 3 hours. After 2 hours of cooking, season to taste with salt, pepper and turmeric and keep on cooking for another 1 hour. Put 3 tablespoons oil inside a frying pan and sauté the chopped onion till a little golden. Then add in dried apricot slices and sauté for a few minutes. Once 2 1/2 hours are spent, when meat is dwell-done, add in the mixture of fried onion and apricots. Sprinkle in a pinch of saffron, if desired. And give it the last half an hour to settle. Serve with rice. Bon Appetit!
If desired, you can apply 100 grams dried plums, 50 grams Sultana raisins along with dried apricots to give the stew a sweet-sour flavor.